For 4 people
For the rigatoni and seafood salad 120 g of Kamut rigatoni 200 g of boiled octopus (2 tentacles) 8 mussels 12 clams 4 purple prawns 120 g of mullet fillet 12 mini San Marzano tomatoes 4 boiled broccoli florets 8 cubes of boiled potato (about 2 cm each) 1 small boiled Tropea onion 1 sprig of thyme 1 clove of garlic 10 g of parsley leaves 30 g of white wine 1 wedge of lemon 12 Taggiasca olives in oil 20 pieces of truffle caviar 12 celery heart leaves 12 basil leaves 4 pieces of Porcino mushroom in oil Extra virgin olive oil Black pepper
For the Carbonara 4 egg yolks 100 g of extra virgin olive oil 100 g of cubed smoked bacon 30 g of fresh Pecorino 1 g of black pepper
For the burrata froth 125 g of burrata stracciatella 125 g of whole milk
For the Carbonara Heat the oil to 70 °C and lower the yolks into it. Leave them in the oil, off the heat, for about 25 minutes, drain and sieve. Heat the bacon in a non-stick pan until the fat melts. Drain this fat and use it to whisk the egg yolks like you would for mayonnaise. Add the black pepper and Pecorino, using a hand blender if necessary.
For the burrata froth Heat the ingredients in a bain-marie to 60 °C. Blend when ready to serve to obtain the burrata froth.
For the rigatoni and seafood salad Scald the tomatoes in boiling water, peel them and season with 1 g of salt, 1 g of sugar and 10 g of extra virgin olive oil. Then bake them in the oven at 170 °C for 25 minutes.
Place the mussels, clams and a spoonful of extra virgin olive oil in a pan with the parsley, lemon and white wine. Then cover with a lid and leave the shellfish to open. Remove the shells and set the mussels and clams to one side in the filtered cooking juices. Cook the rigatoni in 1 litres of water with 12 g of salt, leaving them very firm. Drain and dress with a drizzle of olive oil. Grill or toast them in a non-stick pan. Cool and fill them with the "Carbonara" cream.
Lightly grease a non-stick pan, toast the broccoli florets, potatoes, the Tropea onion cut into small wedges and the tomatoes. Add the thyme leaves, a little salt and pepper and keep warm.
Using the same procedure as for the vegetables, cook the mullet fillets, prawns and octopus cut into small pieces. Season with a little salt and pepper and keep warm.
Presentation Place all the cold ingredients casually on the plate: porcini, olives, basil and celery leaves, black truffle caviar, mussels and clams. Continue with the hot vegetables and fish, then add the rigatoni and finish with the burrata froth.
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